I just did an American wheat beer with Voss Kveik. Due to scheduling it was 2 weeks grain the glass, but like you I was blown away how well conditioned it was. I fermented at around 40C, hurts my brain doing that, but the results speak for themselves.
Kveik is fantastic, under perfect conditions one can go Grain to Glass in around 3-4 days. 1-2 days to finish fermenting, 1 days to cold crash, 1 day to force carb @ 50psi. You can collect it afterwards and reuse with 1 tsp slurry for a 5 gallon batch.
Kveik is amazing I use Voss and it's good for lots of styles being neutral flavoured. Good to see it being used for an IPA will have to try the hornindal type. Also worth mentioning that you can harvest the yeast , dry in the oven and use over and over again.
@@TheHomebrewChallenge sanitise a greaseproof baking sheet, spread the trub thinly onto the sheet put your oven on low like fan oven keep warm lowest setting should be slightly warm to the touch. Then leave till dry normally 3-4 hours. Take out crumble into a plastic bag and store in fridge or freezer is best for years at a time. Then when pitching do it cold from the freezer about a tablespoon or two depending on the batch size. Job done . Rinse and repeat for at least 5 batches. Then buy a new fresh consumer sealed packet and start again.
Oh, this yeast is so glorious. Save yourself some time - ferment it directly in the kettle! The clawhammer system keeps the temp right on target during fermentation. Lazy man IPA that tastes incredible.
@@TheHomebrewChallenge In fact, I was so inspired that on Sunday I brewed an easy drinking pale ale, pitched my Kveik trub straight in the kettle, and bottled it yesterday (Tuesday) evening. Went from 1.050 to 1.008! It feels like cheating at brewing...
I have used Hornidal for the last two years from a sample a member of our homebrew club had given me. I have harvested and dried this yeast several times. 5 g in a 6.5 gallon batch is enough to give a vigorous fermentation at 94° F (34° C). I used a Sous Vide unit in a hot water bath and it holds the temp throughout. Lower temperatures achieve cleaner fermention and a more traditional length of fermentation. Sláinte!
You should have watched David Heath’s video on Kveik. He talks about the pitching rates. I have used hornindal and underpitched with no issue and used the packet over 3 brews. Save money and worked great.
You’ll knacker your PH meter dipping it into the mash directly, you’re probably also reading high due to the temperature, best to take a small sample and cool to 20c
Looking good. Ive learned from David Heath that all Kveik strains likes to be underpitched and without aeration since that inhibts yeast growth in Kveik strains. And I think he knows his deal since he is a British brewer living in Norway. So a tip for next time, oh and dont forget to top crop it and use the yeast again. One tablespoon is enough for a batch.
David Heath often gets his yeast FROM farmhouses, as far as I can tell. I'm not sure you want to underpitch from the commercial packets, as the companies understand the ideal pitch rate (they do a lot of scientific research on these little guys). I follow the pitch rate for the Lallemand Voss dry yeast. I go on the low end just to stretch the packet (it says .5-1 gram per liter), and it works perfect. I'm sure you can underpitch, but the ester production seems primarily driven by the fermentation temperature, and kveik has a tendency to underattenuate when severely stressed (and when not properly fed with nutrients). This is from personal experience with dry and liquid kveik packets. When drying out harvested yeast, it seems to work well with very low pitch rates (this includes harvested commerical yeast). I assume part of this is because there is no additional matrix or slurry outside of the wort / must that you harvested them from?
@@Vykk_Draygo That is correct and I think the comercial versions have a lot less cells/g compared to farmhouse yeast or even top cropped yeast. I have brewed maybe 6 brews on Lallemand Voss and I can say that you can underpitch it if you double up on the nutrients. First batch missed FG by 2 points but the other batches that was from top cropped yeast did not.
I just brewed your fest beer using Omega's Lutra yeast which is supposed to give you a lager like profile with out lagering. I can't wait until it finishes to try it out.
I've used almost all the Kveik strains out there and especially like Hornindal and Imperial POG. I've only done IPA's and Pales but I can't really find anything to pick it apart for. I have noticed that those beers with Kveik do change in the keg slightly over the 4-6 weeks it's in the keg. I also don't underpitch and I use a double dose of yeast nutrient as I've read many times can help it fully attenuate. What, no dry hops? It's not an IPA with dry hops. :)
What attenuation did you get from POG? They list 75-85 which is a huge range. I'm planning to use it this weekend and I'm not sure what yo expect. Will definitely mash high.
@@grahamhawes7089 I got 82% attenuation and fermented at 93 degrees. I mashed at 149 since I wanted a drier beer. It was finished in 2 days. Added the dry hops and let it sit for 3 more days, cold crashed and on the 9th day, I was enjoying it.
For efficiency, I've got all the way to 96% from a rediculously fine grain crush on my Corona style mill, which grinds instead of crushing the grain. But my recirc on my clawhammer constantly got stuck. Like a stuck sparge, only I guess a stuck vorlauf
Doing this as my first all grain on the new Clawhammer, midnight brew this morning. Transferred into fermenter and took an original gravity of 1.055( w temp adjustment from @ 95)Mashed in at a bit of a fluctuating temp averaging at 155 for 60 minutes and ran slightly over my boil at 65 minutes. Puzzled. Have I failed my first?😫😩 Say it isn’t soooo... Started w 7.8 gal. And ended with 5.2 gal.
How about experimenting with fermentation in keg with connecting to other keg, with beer going to carbonating! One system where one beer is fermenting, while the other is carbonating.
What no whirlpool or dryhop? I would of moved the Denali and the flame out to 80deg whirlpool to maximise on the hop oils. Then dryhop lower on the Denali as it’s dank and maybe some bru1 total 100-150g
Lots of IPAs to come and will be dry hopping some of them. For this I wanted to follow the recipe I was given. Have something cool with whirlpool coming up.
Come one, only +/-60 grams of hops for a +/-19 liters? That makes 3g/l of hops... No dry hopping... Triple the amountof hops, and we can talk about an IPA. Kveiks're great, I've been using with success voss and tormodgarden, the're great for IPA's, as they usually emphasize the hop aroma. I wish they get more popular
Hi Martin. I think you're currently going to be underreading your mash pH as that meter cannot temperature correct up to mash temps. Typically that meter reads .25(ish) under the actual pH when you cool the wort down to below 50C.
Centennial is a common substitute for Columbus, though with lower AA so may explain the low bitterness described on tasting if he didn't increase the amount. For Denali if you watched the video at 7:40 he clearly states Sultana is just a different name for the same hops, same as for Columbus/Tomahawk/Zeus.
Curious if anyone has just let their kveik yeast go *without temp controlI like a heating pad*. I'm hearing that if you just chill down to kveik pitching temps (say 95°F) and keep the fermenter in an insulated environment like a Cool Brewing bag, a cooler, or just wrapped in a sweater, the heat produced by the hungry kveik yeast will hold the temps pretty steady without the use of a temperature controller(!) I am still tempted to get a FermWrap Fermentation Heater (with an Inkbird) for my glass carboy for my first kveik brew.
Martin do you sparge? If you do what do you use? If not why not? Love the videos, keep them going as they got me into homebrewing after coming across them! Matt, Gloucestershire UK
Claw hammer supply is a no sparge single infusion mash. What you loose in efficiency you can just add a little more grain. With the pump running during the mash it’s apparently not bad efficiency
I'm excited to see IPAs are here! How did your original gravity pan out without the double crush? I use the same 2 roll MM and have considered double crushing after a few low efficiency batches.
I wonder if the IPAs are going to suffer a bit from the hop spider you use. My understanding is that hop utilization is poor with those... But great vid as usual. I can only guess we're going to Belgium next week! I can't wait for you to get into the rest of them. Why must they be at the end of the guidelines list!
@@TheHomebrewChallenge I use a hop spider and make a point during the boil to swirl the contents around at least once every 10 minutes. i also have a fixed hook above the grainfather brewer where I hang the hop spider whilst doing whirpool and rejoice at the greenish goodness dripping into the beer.
Just brewed a Kveik pseudo lager with Voss. I think some hops that got into the blow off bucket got light struck. Smells skunked. I hope it’s not coming from the fermenter.
Classic English and East/west coast American IPA's don't have to be dry hopped (they often are, but it's not required). I do take issue with the fact that it's not sharply bitter (like Martin said in the tasting, it's more like a classic English IPA than an American).
It seems like most Kveik yeast have a greater pH drop during fermentation that contributed to the tartness. A pH buffer before primary fermentation to 5.5 may help in allowing a higher oh before fermentation resulting in a higher ph beer that does not have that tartness.
at about 1:32 you can see some containers in the background. I'm assuming those are for storing specialty grain? What container are those? Not the giant Vittles Vaults but the other ones.
Hi Martin can you talk about your oxygen regulator and O2 tank that you’re using with the diffusion stone ? I have been using the small red tanks you get at the home improvement stores. They only last a handful of batches of beer and at $12-$14 are expensive would appreciate it. Thank you
Hi Martin , I bought the Clawhammer system through your affiliate link, I really like it, thank you! I have one question for you though, how do you clean out the grain and hop baskets? I can get it clean but it's a lot of work and I was wondering if you had any tricks for getting the debris out of the mesh?
@@TheHomebrewChallenge Thanks, I'll give PBW a try! it was recommended to me by Emmet at Clawhammer as well. What do you do with your spent grain? I assume you collect it?
@@TheHomebrewChallenge I have just gotten around to my water 💦 chemistry apart from watching my mash pH. I'm on the other side of the planet NZ, Your videos are great 👍.
Every time I mill my grains I feel like a miner from all the dust. I’ve actually started wearing a mask these days from the chest congestion I get every time.
Chuck Under Fire Have you tried ‘conditioning’ your grain with a water spray atomiser squirty bottle? Cuts right down on the flour and dust! Seems to help with recirc flow too.
@@JP.. I’ve actually never tried it. Seen it at the commercial scale though. What’s the timing? Spritz it down before the mill (which sounds like a mess), or just during dough-in?
The kveik "clean pseudo lager" yeast is called Lutra. I've brewed with it a few times and found that I really disliked the flavors it put off. Anyone else have experience with lutra?
![[LIVE] : ONE ลุมพินี 76 | คู่เอก "ผึ้งหลวง vs สมิงดำ"](http://i.ytimg.com/vi/9SBshmGQOIM/mqdefault.jpg)
If you pronounce Kveik like you say quake, except you exchange the u for a v (qvake), you will be golden. Love from Norway :)
I just did an American wheat beer with Voss Kveik. Due to scheduling it was 2 weeks grain the glass, but like you I was blown away how well conditioned it was. I fermented at around 40C, hurts my brain doing that, but the results speak for themselves.
Loving the video....With all the details about milling, efficiency, etc.
Thanks!
Kveik is fantastic, under perfect conditions one can go Grain to Glass in around 3-4 days. 1-2 days to finish fermenting, 1 days to cold crash, 1 day to force carb @ 50psi.
You can collect it afterwards and reuse with 1 tsp slurry for a 5 gallon batch.
Kveik is amazing I use Voss and it's good for lots of styles being neutral flavoured. Good to see it being used for an IPA will have to try the hornindal type. Also worth mentioning that you can harvest the yeast , dry in the oven and use over and over again.
Dry in the oven? Tell me more!
@@TheHomebrewChallenge sanitise a greaseproof baking sheet, spread the trub thinly onto the sheet put your oven on low like fan oven keep warm lowest setting should be slightly warm to the touch. Then leave till dry normally 3-4 hours. Take out crumble into a plastic bag and store in fridge or freezer is best for years at a time. Then when pitching do it cold from the freezer about a tablespoon or two depending on the batch size. Job done . Rinse and repeat for at least 5 batches. Then buy a new fresh consumer sealed packet and start again.
Your video production is outstanding! Really makes it enjoyable to watch. Cheers!
Thank you, love to hear this!
Oh, this yeast is so glorious. Save yourself some time - ferment it directly in the kettle! The clawhammer system keeps the temp right on target during fermentation. Lazy man IPA that tastes incredible.
Love this idea!
@@TheHomebrewChallenge In fact, I was so inspired that on Sunday I brewed an easy drinking pale ale, pitched my Kveik trub straight in the kettle, and bottled it yesterday (Tuesday) evening. Went from 1.050 to 1.008! It feels like cheating at brewing...
I have used Hornidal for the last two years from a sample a member of our homebrew club had given me. I have harvested and dried this yeast several times. 5 g in a 6.5 gallon batch is enough to give a vigorous fermentation at 94° F (34° C). I used a Sous Vide unit in a hot water bath and it holds the temp throughout. Lower temperatures achieve cleaner fermention and a more traditional length of fermentation. Sláinte!
Nice!
It's traditional to scream into the fermenter when pitching Kveik. You'll anger the Norse beer gods!
😂
🤔what happens when you tell puns into the fermenter?
You should have watched David Heath’s video on Kveik. He talks about the pitching rates. I have used hornindal and underpitched with no issue and used the packet over 3 brews. Save money and worked great.
Nice. Will plan to split across multiple brew with my next packet for sure.
Always exiting to see what you have in the kettle. 👍
👍👍
You’ll knacker your PH meter dipping it into the mash directly, you’re probably also reading high due to the temperature, best to take a small sample and cool to 20c
I'm guilty of dipping straight into the kettle also. Small samples from now on.
A good point. I’m following your advise.
I'm going to be using kveik for 1st time next brewday and I'm going to ferment it under pressure for 1st time too.
That brew looks soooo good 😋 🍺
😋
Looking good. Ive learned from David Heath that all Kveik strains likes to be underpitched and without aeration since that inhibts yeast growth in Kveik strains. And I think he knows his deal since he is a British brewer living in Norway. So a tip for next time, oh and dont forget to top crop it and use the yeast again. One tablespoon is enough for a batch.
David Heath often gets his yeast FROM farmhouses, as far as I can tell. I'm not sure you want to underpitch from the commercial packets, as the companies understand the ideal pitch rate (they do a lot of scientific research on these little guys). I follow the pitch rate for the Lallemand Voss dry yeast. I go on the low end just to stretch the packet (it says .5-1 gram per liter), and it works perfect. I'm sure you can underpitch, but the ester production seems primarily driven by the fermentation temperature, and kveik has a tendency to underattenuate when severely stressed (and when not properly fed with nutrients). This is from personal experience with dry and liquid kveik packets. When drying out harvested yeast, it seems to work well with very low pitch rates (this includes harvested commerical yeast). I assume part of this is because there is no additional matrix or slurry outside of the wort / must that you harvested them from?
@@Vykk_Draygo That is correct and I think the comercial versions have a lot less cells/g compared to farmhouse yeast or even top cropped yeast.
I have brewed maybe 6 brews on Lallemand Voss and I can say that you can underpitch it if you double up on the nutrients. First batch missed FG by 2 points but the other batches that was from top cropped yeast did not.
One tablespoon. Wow. That’s both nuts and wonderful.
About time to make a 5 gal batch!
🤘
On my way to school and saw this so I had to watch!😉
Beer videos on the school bus? 😂
I need to experiment with Kveik yeast. Great video as always!
I just brewed your fest beer using Omega's Lutra yeast which is supposed to give you a lager like profile with out lagering. I can't wait until it finishes to try it out.
Lutra is a blessing.
Awesome. Fest bier has been one of my favorites. Not tried Lutra
Awesome!
I've used almost all the Kveik strains out there and especially like Hornindal and Imperial POG. I've only done IPA's and Pales but I can't really find anything to pick it apart for. I have noticed that those beers with Kveik do change in the keg slightly over the 4-6 weeks it's in the keg. I also don't underpitch and I use a double dose of yeast nutrient as I've read many times can help it fully attenuate.
What, no dry hops? It's not an IPA with dry hops. :)
What attenuation did you get from POG? They list 75-85 which is a huge range. I'm planning to use it this weekend and I'm not sure what yo expect. Will definitely mash high.
@@grahamhawes7089 I got 82% attenuation and fermented at 93 degrees. I mashed at 149 since I wanted a drier beer. It was finished in 2 days. Added the dry hops and let it sit for 3 more days, cold crashed and on the 9th day, I was enjoying it.
@@Beerjunkieguy I really appreciate the reply! Thanks!
For efficiency, I've got all the way to 96% from a rediculously fine grain crush on my Corona style mill, which grinds instead of crushing the grain. But my recirc on my clawhammer constantly got stuck. Like a stuck sparge, only I guess a stuck vorlauf
Thanks 😊
Doing this as my first all grain on the new Clawhammer, midnight brew this morning. Transferred into fermenter and took an original gravity of 1.055( w temp adjustment from @ 95)Mashed in at a bit of a fluctuating temp averaging at 155 for 60 minutes and ran slightly over my boil at 65 minutes. Puzzled. Have I failed my first?😫😩 Say it isn’t soooo... Started w 7.8 gal. And ended with 5.2 gal.
Love it.
How about experimenting with fermentation in keg with connecting to other keg, with beer going to carbonating! One system where one beer is fermenting, while the other is carbonating.
Muito bom.
Obrigado Portugal
What no whirlpool or dryhop? I would of moved the Denali and the flame out to 80deg whirlpool to maximise on the hop oils. Then dryhop lower on the Denali as it’s dank and maybe some bru1 total 100-150g
Not sure that's the classic American IPA style.
Lots of IPAs to come and will be dry hopping some of them. For this I wanted to follow the recipe I was given. Have something cool with whirlpool coming up.
@@TheHomebrewChallenge nice one always look forward to seeing your videos 👍
Come one, only +/-60 grams of hops for a +/-19 liters? That makes 3g/l of hops... No dry hopping... Triple the amountof hops, and we can talk about an IPA.
Kveiks're great, I've been using with success voss and tormodgarden, the're great for IPA's, as they usually emphasize the hop aroma. I wish they get more popular
The video says 1 oz Centennial @ 60, but the recipe posted here says 1 oz Columbus @ 30. Typo or update for the recipe?
martin . thank you for these videos. i am learning so much! what are your plans for what happens to the homebrew challenge after you brew 99 beers?
We’ll see - have a lot of beers to make before I need to worry about that.
I think the hops would stand out more if you added more gypsum and less cacl.
The wait is over 😂
Lol finally.
Hi Martin. I think you're currently going to be underreading your mash pH as that meter cannot temperature correct up to mash temps. Typically that meter reads .25(ish) under the actual pH when you cool the wort down to below 50C.
Thanks. Yes have since started cooling a sample before taking a reading.
Hi Martin, you use different hop than you state in the written recipe. Why and what is your preference?
Centennial is a common substitute for Columbus, though with lower AA so may explain the low bitterness described on tasting if he didn't increase the amount. For Denali if you watched the video at 7:40 he clearly states Sultana is just a different name for the same hops, same as for Columbus/Tomahawk/Zeus.
This all came down to a brew day mistake - added the wrong one on video :)
Curious if anyone has just let their kveik yeast go *without temp controlI like a heating pad*. I'm hearing that if you just chill down to kveik pitching temps (say 95°F) and keep the fermenter in an insulated environment like a Cool Brewing bag, a cooler, or just wrapped in a sweater, the heat produced by the hungry kveik yeast will hold the temps pretty steady without the use of a temperature controller(!) I am still tempted to get a FermWrap Fermentation Heater (with an Inkbird) for my glass carboy for my first kveik brew.
Thanks for the vid Martin, great ! What's the cold crash you mentioned for ?
Just to knock the yeast out of suspension and help clarify the beer.
Martin do you sparge? If you do what do you use? If not why not?
Love the videos, keep them going as they got me into homebrewing after coming across them!
Matt,
Gloucestershire
UK
Claw hammer supply is a no sparge single infusion mash. What you loose in efficiency you can just add a little more grain. With the pump running during the mash it’s apparently not bad efficiency
Great to hear you’ve adopted home brewing. And yeah it’s a no sparge system.
What would be your video most similar to a west coast ipa?
Sounds like a tasty brew! How are you liking that pH meter now that you've had a chance to brew with it a few times?
Seems to be working out so far.
I'm excited to see IPAs are here! How did your original gravity pan out without the double crush? I use the same 2 roll MM and have considered double crushing after a few low efficiency batches.
I haven’t noticed much difference with double crushing or not so far. thinking maybe a smaller roller gap might help.
I wonder if the IPAs are going to suffer a bit from the hop spider you use. My understanding is that hop utilization is poor with those... But great vid as usual. I can only guess we're going to Belgium next week! I can't wait for you to get into the rest of them. Why must they be at the end of the guidelines list!
Yeah I don’t know what utilization I’m really getting from that.
@@TheHomebrewChallenge I use a hop spider and make a point during the boil to swirl the contents around at least once every 10 minutes. i also have a fixed hook above the grainfather brewer where I hang the hop spider whilst doing whirpool and rejoice at the greenish goodness dripping into the beer.
Just brewed a Kveik pseudo lager with Voss. I think some hops that got into the blow off bucket got light struck. Smells skunked. I hope it’s not coming from the fermenter.
I’m a bit surprised that you use the sticky heater. I’ve always used a small hairdryer with a temp controller and it works AMAZINGLY well.
Good idea for a larger space.
My chamber is small so I get by with a halogen lightbulb.
@@hansj5846 do you put the light in a paint can or anything to keep the light from hitting the beer or no?
@@ChuckUnderFire yea. Cake tin. Works a treat.
Used to have a computer fan to distribute the air better. It died.
Love these fewer ingredient brews. My coffee beer turned out to taste like cold brew, no hint of beer despite 25 IBU and 3% ABV sounds dangerous...
Sounds 😋
no dry hop and its still an ipa?
Classic English and East/west coast American IPA's don't have to be dry hopped (they often are, but it's not required). I do take issue with the fact that it's not sharply bitter (like Martin said in the tasting, it's more like a classic English IPA than an American).
It seems like most Kveik yeast have a greater pH drop during fermentation that contributed to the tartness. A pH buffer before primary fermentation to 5.5 may help in allowing a higher oh before fermentation resulting in a higher ph beer that does not have that tartness.
How many microns is your hops spider? mine keeps getting blocked using hop pellets so I am considering buying a coarser one. Advice welcomed, thanks!
I am assuming that your volumes are UK gallons?
at about 1:32 you can see some containers in the background. I'm assuming those are for storing specialty grain? What container are those? Not the giant Vittles Vaults but the other ones.
He has previously explained they are 3 quart containers from a dollar store.
th-cam.com/video/njeACXLiLnY/w-d-xo.html
Thanks, yes.
Thanks y'all, I really appreciate it. Never saw the Helles video since German styles aren't really my thing.
Double crushing; when you say you don’t notice much difference do you really mean you don’t notice any difference??
Right. Didn’t see any better efficiency
That's some big head! Do you think the hops are what contributed to the rather large head?
Maybe a little enthusiastic with the burst carb
Hi Martin can you talk about your oxygen regulator and O2 tank that you’re using with the diffusion stone ? I have been using the small red tanks you get at the home improvement stores. They only last a handful of batches of beer and at $12-$14 are expensive would appreciate it. Thank you
No dry hop in an IPA?
Not in this one.
A golden beet pilsner maybe..
your chest freezer is working or just an insulated case and if working does heating damage it?
Tell me about your carbonation process mate. I'm struggling with foam from bottom to top of my glass atm.
I burst carb.. 35 psi for a couple of days, giving the keg a good shake.
I can guess next week is Belgian styles 🍺🍺🍺😄
🤔
Hey, doesn’t your hop spider get clogged? How fine is the mesh? I have 500 micron hop spider and it gets clogged every time...
Not sure on the micron. But never had it clog.
The heating pad you have in the fermenter chamber what is it?
I found it years ago from Williams Brewing
Wow. 10 days from start to finish? How long did it condition for?
.045 seems fairly large for biab gap size
Yeah I should try a little finer and see.
@@TheHomebrewChallenge I think a lot go down even to .025 from what I've seen
Hi Martin , I bought the Clawhammer system through your affiliate link, I really like it, thank you! I have one question for you though, how do you clean out the grain and hop baskets? I can get it clean but it's a lot of work and I was wondering if you had any tricks for getting the debris out of the mesh?
Hey Samuel. I just give it a good spray with warm water for a few mins. Then soak both in PBW in the kettle overnight.
@@TheHomebrewChallenge Thanks, I'll give PBW a try! it was recommended to me by Emmet at Clawhammer as well. What do you do with your spent grain? I assume you collect it?
I tried giving the grain to a friend with a farm but he told me none of the animals would go near it. So sadly it’s just thrown out.
@@TheHomebrewChallenge Oh fair enough, I've done dog cookies and bread with mine, but I'm always looking for ideas!
Good video Martin, what's a good water 💦 chemistry profile starting point for any IPA? Burton on Trent ?
I just balance my water to get all greens in BeerSmith then decide on a sulphate to chloride ratio for the style.
@@TheHomebrewChallenge I have just gotten around to my water 💦 chemistry apart from watching my mash pH. I'm on the other side of the planet NZ, Your videos are great 👍.
The recipe in brew father?
Fala em litros e em gramas kg?
Every time I mill my grains I feel like a miner from all the dust. I’ve actually started wearing a mask these days from the chest congestion I get every time.
Chuck Under Fire Have you tried ‘conditioning’ your grain with a water spray atomiser squirty bottle? Cuts right down on the flour and dust! Seems to help with recirc flow too.
@@JP.. I’ve actually never tried it. Seen it at the commercial scale though. What’s the timing? Spritz it down before the mill (which sounds like a mess), or just during dough-in?
@@JP.. I just looked this up a little further. I’m DEFINITELY going to give this a try. Thanks for the suggestion!
Hey man my hornidal IPA is stuck @ 1.026 :( any help?
What temp are you fermenting at? Maybe warm it up?
@@TheHomebrewChallenge its @35C it has been stuck for almost a week. Mashed @ 155-154
The kveik "clean pseudo lager" yeast is called Lutra. I've brewed with it a few times and found that I really disliked the flavors it put off. Anyone else have experience with lutra?
First to like and comment! IPA's YES!!!
Indian IPA?????
IPA was originally designed to be a long-life beer for export and to me, it tastes bad. It's the equivalent in taste to long life milk.
10 days is too much. Without dry hops, you could have been drinking it on the 5th day.
So that must be an American Indian Pale Ale (AIPA). Shouldn't be really call an APA American Pale Ale otherwise it doesn't make any sense?
Ka vike... not kquick